PORTLAND CRAB, RADICCHIO & BLOOD ORANGE SALAD WITH LEWIS DE HAAS

There is something special about it, we both agree. Its versatility. Its beauty. Its provenance. Of course, it’s no coincidence that this leafy chicory sits front and centre of our minds, and our dinner plates, as we approach the all-important time of year when we fix our gaze on our Radicchio not Roses campaign.

Over the years, we’ve partnered with florists including Worm Studio and Frida Kim, along with chefs like Thom Eagle and pioneering communities such as SSAW Collective to facilitate arrangements, recipes and conversations that celebrate the growing artistry of seasonal produce – namely Radicchio.

The heart behind the campaign? To highlight Radicchio as a beautiful, edible and sustainable Valentine’s Day gift that supports traditional growers. The mission? To move away from out-of-season roses and the environmental impact they carry.

“Guests are always curious, but I think they’re becoming more familiar with Radicchio as the years go on,” says Lewis, executive chef at the London-based HAM Restaurants – the group behind Bistro Freddie, Crispin and waterside restaurant in Westbourne Park, Canal, where we meet today.

Canal is a modern European restaurant where, as Mason & Fifth – the boutique hotel it calls home – puts it, “no matter the time of year, it’s always sunny.” While this may refer to the vibrant menu, it proves equally true of the space itself. On arrival, we’re met by a south-facing dining room drenched in sunlight after a long week of rain. It fills the open kitchen and reflects off the steel-topped tables.

Lewis joined the company in 2021 as head chef at Crispin, following stints at The Shed in Notting Hill and Petersham Nurseries in Covent Garden. In August 2025, he was appointed group executive chef.

Here, he shares his recipe for a Portland Crab, Radicchio and Blood Orange Salad.

From Rosella di Lusia and Castelfranco to Verona, Treviso and Tardivo, each Radicchio variety is unique in its own right.

Some are deep purple, with tight, curled leaves; others are rosette-shaped and speckled red. There are bright crimson varieties traced with crisp white veins, and those that arrive in softer hues of peachy pink. “They all have their own place and their own ways they can be used. It’s great to have that versatility from a menu-writing perspective,” Lewis tells us.

He opts for Castelfranco, Tardivo and Pink Radicchio today.

“All of the best flavours are there – the bitter succulence from the Agretti, the citrus punch of Blood Orange, and the sweetness of the crab. It all marries together, particularly since we’re cooking seasonally – the ingredients naturally work while remaining balanced.”

PORTLAND CRAB, RADICCHIO & BLOOD ORANGE SALAD

Serves 4

INGREDIENTS

For the salad

160g picked white crab meat
2 Blood Oranges
1 Pink Radicchio
1 Radicchio Castelfranco
1 Radicchio Tardivo
1 Blue Meat Radish
1 x bunch Agretti
20ml white wine vinegar
80ml extra virgin olive oil
6g sea salt
Black pepper

For the brown crab mayo

100g brown crab meat
1 egg yolk
10g white wine vinegar
1 tsp Dijon mustard
200ml vegetable oil
Lemon juice
Salt and pepper, to taste

METHOD

1. For the brown crab mayo, place the brown crab meat, egg yolk, white wine vinegar and mustard in a blender. Start on a slow speed setting and gradually add the vegetable oil until the mix thickens. When the mix is at a mayonnaise consistency, season with salt, pepper and lemon juice.
2. Remove the core of the Radicchios, separate the leaves and wash.
3. Using a small knife, cut the top and bottom of the Blood Orange, then cut around the sides following the curve of the orange to remove the skin. Then cut either side of the segments and set aside.
4. Wash the Radish and slice as thinly as possible. Pick the Agretti from the root and wash thoroughly.
5. In a mixing bowl, combine the Radicchio, Blood Orange, Radish, Agretti, salt, pepper, olive oil and vinegar.
6. To plate, place a spoonful of the mayo on the base of the plate and gradually place the salad on top.